Grilled Bourbon-Glazed Beef Kabobs

Coated with a sweet and tangy glaze, quick-cooking kabobs go from start to finish in 25 minutes!

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 2
 

Ingredients

Glaze

2
tablespoons bourbon or water
1
tablespoon teriyaki baste and glaze (from 12-oz bottle)
1
tablespoon frozen (thawed) orange juice concentrate
1/4
cup packed brown sugar
Dash of crushed red pepper flakes

Kabobs

1/2
lb beef boneless top sirloin, cut into 1 1/2-inch cubes
8
pieces (1 1/2-inch) red onion
8
fresh whole mushrooms
8
pieces (1 1/2-inch) red bell pepper
1
teaspoon olive or vegetable oil
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
  • 2 In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
  • 3 Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
  • 4 Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.
  • 1 Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
  • 2 In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
  • 3 Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
  • 4 Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.

EXPERT TIPS

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Expert Tips

Add more color to these kabobs by using a variety of colored bell peppers, including red, green, yellow or orange.

The perfect accompaniment for these kabobs is hot cooked rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
560mg
560%;
Total Carbohydrate
50g
50%
(Dietary Fiber
4g
4%
  Sugars
43g
43%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
110%;
Calcium
8%;
Iron
25%;
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.